Pairings | Hake
White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
It’s a pretty safe bet that if you have a wine-based sauce that an accompanying glass of the same type of wine will pair well with it so I was confident of ordering a glass of cava to go with a hake dish cooked with a cream, cava and anchovy sauce last week.
I’m flagging this up not because I think you’re all going to love it - mature white wines are not for everyone* - but because I think it’s a fantastic achievement for a supermarket to stock a six year old wine of such quality in its own label range.
Cider isn’t, I admit, the first drink I’d pair with tapas but when I spotted on the menu of newly opened Bar 44 in Bristol that they had Spanish ‘sidra’ on tap - the first, they claimed, in the country - I had to try it.
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?